belly button salad

22 Pinches 1 Photo
the villages, FL
Updated on Apr 1, 2014

Prepared by Carolyn Hazen of The Villages, FL March, 2014

prep time 25 Min
cook time
method Stove Top
yield 8-10 serving(s)

Ingredients

  • 2 pounds frozen cheese tortellini
  • 1 bottle brianna's asiago caesar salad dressing
  • 1/2 cup olive oil, extra virgin
  • 4 cloves garlic, chopped
  • 1 - english cucumber, chopped
  • 1 - red bell pepper, chopped
  • 1 - green bell pepper, chopped
  • 1 cup sliced black olives
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley (save 1/4 cup for garnish)
  • 2 cups sliced cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 cup chopped red onion
  • 1 cup chopped celery
  • - salt and pepper to taste

How To Make belly button salad

  • Step 1
    Cook tortellini until done but still firm, al dente. Drain.
  • Step 2
    Add olive oil and garlic and toss. Add all chopped vegetables and herbs and toss again.
  • Step 3
    Cover and refrigerate for four hours. Then add Brianna's Asiago Caesar dressing and toss.
  • Step 4
    Sprinkle with feta cheese and garnish with parsley.

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